Chapter 1 · Growing Up in the South
Butterscotch Sauce
Butterscotch Sauce
The Story
Ingredients
Makes about 1 1/2 cups
Scaled to a home kitchen batch from Jason's original production formula.
Method
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In large pot over medium-high heat, boil butter, 650g cream, and dark brown sugar (cream and butter on bottom to melt first).
Whisk frequently and cook to 115°C.
Meanwhile, bring remaining 950g cream to simmer with vanilla paste, glucose, and salt.
Once caramel reaches 115°C, turn off heat and slowly pour in warmed cream while whisking.
Add schnapps and mix until incorporated.
Strain through fine mesh strainer and store in airtight container.
Jason's Notes
Rich butterscotch sauce with vanilla and schnapps notes, perfect for drizzling over desserts.
The first good note sets the tone.
Keep it practical, specific, and chef-minded. Share what worked, what you changed, and what the next cook should know.